#Aromatic Spiced Milk

[spicyvegrecipes]

How to make Masala Milk (Doodh)

Masala Milk About Masala Milk: Masala milk, also known as spiced milk, is a traditional Indian beverage that combines the goodness of milk with a blend of aromatic spices. This delightful concoction has been cherished for generations, not only for its incredible taste but also for its numerous health benefits. cosy, warm, and nourishing! Masala Doodh(Milk) is a popular Indian drink with steamed…

[najia-cooks]

[ID: First image is a close-up on a plate of small flatbreads topped with ground ‘meat’; second is a cross-section of one of the breads. End ID]

صفيحة فلسطينية / Safiha falastinia (Palestinian topped flatbread)

Etymology and origins

صَفِيحَة (“ṣafīḥa”), also transliterated “sfiha” and “sfeeha,” is a flatbread eaten in Palestine, Lebanon, and Syria, comprising a yeasted dough topped with a filling made from ground lamb or beef, spices, and chopped aromatics and vegetables. It may also be called “اللَحْم بالعَجِين” (“al-laḥm b al-‘ajīn,” “meat with dough”)—this phrase is the source of the Turkish “lahmacun” and the Armenian “Լահմաջո” (“lahmadjo”), which describe a closely related dish.

The word “صَفِيحَة” literally means “thin plate” or “sheet”; it comes from the root ص ف ح‎ (ṣ f ḥ), which produces words related to flatness. Compare for example “صَفَّحَ” (“ṣaffaḥa”) “to flatten,” “صَفْحَة” (“ṣafḥa”) “page,” and “صَافَحَ” (“ṣāfaḥa”) “to shake hands.” This term has been borrowed into Brazilian Portuguese as "esfirra" or "esfiha," when the flatbread was brought to Brazil by Levantine immigrants—mostly Christians—beginning in the 1890s. Today, esfiha has been naturalized as a "'typical' Brazilian bar food"; it is said that the typical resident of São Paulo is a "Japanese who speaks Portuguese with an Italian accent while eating an esfiha."

In English, lahmacun (also transliterated "lahmajoun") is sometimes called "Armenian pizza." Similarly, it may be called "صفيحة الأرمنية" ("safiha al-'armaniyya"), "Armenian safiha," in Palestine, indicating that it is regarded as a borrowing from the local Armenian immigrant community. In Armenia, lahmadjo is a very thin, soft flatbread typically topped with beef or lamb, tomatoes, tomato paste, bell peppers, onion, garlic, parsley, red chili paste, and black pepper. With Palestinian safiha, lamb is the typical choice of meat; the dough may be thicker, and enriched with the addition of milk, milk powder, or yoghurt; bell peppers are ommitted; and fried pine nuts may be added. Palestinian restaurateur Nassar Odeh remembers lahmadjo being served in Jerusalem's Old City decades ago; he says that "Armenian dishes" such as this have become "part of the Palestinian culture."

Though the Arabic-derived "lahmadjo" and related terms may be heard, [1] the most common Armenian-language name for this dish is "լոշմիս" ("loshmis")—presumably from "լոշ" "losh" "lavash, thin bread" + "միս" "mis" "meat." Some Western Armenian variations on the name reverse this order (meat-dough, rather than dough-meat): "մսաշոթ" ("msashot"), from "մսա" "msa" "meat" + "շոթ" "shot" "thin bread"; and "մսալոշ" ("msalosh"), from "մսա" "msa" "meat" + "լոշ" "losh" "thin bread."

The dish

A common part of everyday Palestinian cooking, صَفَائِح‎ ("ṣafā'iḥ"; plural of "ṣafīḥa") are often eaten as a snack or a portable lunch. They may also be served as a مَزَّة ("mazza"; "appetizer") for عِيد ("'īd"; "feast," "holiday"; often transliterated "Eid") or Christmas.

Safa'ih are shaped into pinwheels in the port city of يَافَا ("Yāfā"; often transliterated "Yaffa" or "Jaffa"), stuffed with ground meat or spinach. In the Bethlehem region the topping is often mixed with tahina, as well as vinegar or lemon juice, and perhaps pomegranate molasses. Other versions of the meat topping omit tahina and vinegar, and are more tomato-heavy instead.

This recipe is for Bethlehem mazza-style safa'ih, with thick crust that's crisp on the outside and light and fluffy on the inside. Vinegar and pomegranate molasses provide a bright, slightly fruity lift to the topping, while tahina grounds it with a toasty, nutty aroma. Black pepper, allspice, and a green chili pepper add complexity and heat.

[1] There is a proliferation of possible spellings for "lahmadjo" in Armenian, which would indicate that it is a loanword (probably via Turkish, ultimately from Arabic). These spellings include "լամաջո" ("lamadjo") [common]; "լահմաջո" ("lahmadjo"); "լահմաջու" ("lahmadjou"); "լահմաջոն" ("lahmadjon"); "լահմաջուն" ("lahmadjoun") [literary; uncommon]; "լահմաջին" ("lahmadjīn"); and "լահմաջի" ("lahmadjī") [rare]. The letter "ջ" is pronounced as "dj" (IPA: [d͡ʒ]) in Eastern Armenian and a "tch" (IPA: [t͡ʃʰ]) in Western Armenian (timestamp: 40:33).

Support Palestinian resistance by donating to Palestine Action’s bail fund; buying an e-sim for distribution in Gaza; or donating to help a family leave Gaza.

Ingredients:

Makes 24 small safa'ih. Serves 24 as an appetizer, or 6-7 as a main dish.

For the dough:

5 cups (600g) white flour

1 cup (230g) non-dairy yoghurt (لبن رائب) (I used soy)

1/2 cup (125 ml) olive oil

1 1/2 Tbsp (15g) dry yeast

1/2 Tbsp (4g) kosher salt

1 tsp (5g) sugar

A scant cup (220g) of water

A more "everyday" preparation of this dish might make larger, flatter safa'ih out of a dough without dairy. This holiday variant includes yoghurt and makes smaller, fluffier safa'ih; but the yoghurt may be omitted (or milk or milk powder may be added) without injury, and the flatbreads can be made any shape you like.

Leila al-Haddad writes that, in Gaza, white flour used to be eaten as a treat and for special occasions before it later came to replace whole wheat white flour in many kitchens.

For the topping:

500g ground beef substitute (as a replacement for minced lamb)

1 medium tomato, minced

1 medium onion, minced

1-2 green chili peppers, minced

2 tsp kosher salt (1 tsp table salt)

3/4 tsp black pepper

3/4 tsp allspice; or Palestinian 7-spice / mixed spices (بهار مشكل)

1/4 cup white tahina

2 Tbsp pomegranate molasses

2 Tbsp white vinegar, or lemon juice

For a tomato filling, omit the tahina and vinegar, and instead use 2 Tbsp tomato paste; or 8 diced or puréed tomatoes, cooked down.

Instructions:

For the dough:

1. Combine all dry ingredients in a large mixing bowl.

2. Make a well in the center and add in the yoghurt, olive oil, and water. Mix them together and then combine them with the rest of the dough. Add water or flour as needed to obtain a soft, slightly tacky dough.

3. Knead the dough on a clean surface for 5-10 minutes, until it bounces back when pressed. Allow to rise, covered, in an oiled bowl for 1-2 hours, until doubled in size.

For the filling:

1. Mince vegetables, or run them through a food processor. Mix all filling ingredients together.

To assemble:

1. Divide dough in half, and then half again; roll out each quarter of the dough into a cylinder and cut it into six equal pieces.

2. Roll each piece of dough into a ball between your hands, and then flatten it into a disc about 1” (2 1/2 cm) high and 3” (8cm) wide. Place on a baking sheet prepared with parchment paper, leaving an inch of space between each circle.

3. Press the center of each dough circle down to create a crust around the edge. Add a few spoonfuls of filling to the center of each safiha and press flat.

4. Bake safa'ih in the middle of an oven at 450 °F (230 °F) for 25-30 minutes, until crust is golden brown.

Serve as an appetizer alongside vegetable salads, pickles, olives, &c.

[fairyhaos]

seventeen as types of tea

requested by anon ! my tea knowledge is like. a little bit extensive. but only a little, so some of these r based off of what google says these teas taste like ++ the vibes they give me ^^

masterlist

seungcheol

ginger tea. the warmth and the spiciness and the slight sweetness of the tea definitely give me strong seungcheol vibes. the fact that it's good for you and also super delicious? hmm yeah idk but it's giving scoups

jeonghan

honey tea. a gentle, sweet tea that melts on your tongue. it reminds me of being taken care of by my mother, bc she always gave me honey tea when i was sick. for me, its a comforting tea, and the lovely sweetness gives me jeonghan vibes. 

joshua

bergamot tea. most people know it as earl grey tea, and it sounds like it'll be a musky, tasteless old-people kind of tea, but its floral, citrusy taste is very vibrant and lovely. bergamot is also a nice stress reliever, and is also a vv nice cake flavour and idk. the vibes feel very joshua

junhui

jasmine tea. dude, everyone loves jasmine tea, and if you don't, then you're lying to yourself. and that's exactly like how i firmly believe that junhui is nothing except absolutely and utterly loveable. it makes me think of dim sum bc the cleansing taste of it always balances the oily food sooo well

hoshi

tea with lots of cream and sugar. it's almost horrifically sweet, but hoshi drinks it with a straight face and you can't help but wonder if, maybe, it's because the tea is so sugary that it's numbed his taste buds off forever. also he's totally the type to give himself a cream moustache. 

wonwoo

hibiscus tea. the slight cranberry-ish tartness of the taste feels very much like wonwoo for some reason? it makes me think of the shininess of glasses frames, the rough texture of books, and the gentle deepness of his voice. 

woozi

coffee disguised as tea. idk how to explain this bro but jihoon is Not Really a tea-drinking person in my eyes (not enough caffeine in it) but people keep telling him that having 7 coffees a day isn't good for his health so he's started drinking “tea” instead. except it's not actually tea and it's just.  coffee. hidden in his flask. 

minghao

matcha. matcha is lowkey just an aesthetic tea ngl but also?? it's a tea that's basically known for its health benefits bc it's just sooo so healthy and i feel like minghao, as a tea nerd, would love that. also matcha flavoured stuff is vv yum and makes me think of him for some reason

mingyu

masala chai. ive never actually had masala tea before, but i think the combination of richness and warmth and spices of it just suits him very very well. just the vibes of it make me think of mmingyu's undeniable presence and his warm, beautiful, colourful nature

dokyeom

peach tea. fruit teas are definitely more dokyeom’s style bc they're kinda attached to the idea of youth and smiles, cuz children r more likely to have fruit teas. also peach tea is just sooo so sweet and fragrant. especially iced peach tea!! to me, i think that it literally tastes like syrupy sunshine. 

seungkwan

rose tea. it's just such a delicate, floral, aromatic tea with veryyyy good health benefits, and not only does it give me seungkwan vibes, i also think that he'd really like to drink it. also the floating rose buds in tea are so very aesthetic. 

vernon

tea biscuits. i couldn't think of a tea for him help anyone who has anything negative to say about tea biscuits is gonna have to Fight me bc they're actually sooo nice and i can and will finish half a pack of tea biscuits in one sitting if you let me. vernon probably could do that too. 

chan

milk tea. idk man but for me, i think that the unambiguous milky taste of milk teas just make me think of the all-encompassing and reassuring warmth of chan. he's like the pleasant milkiness of the milk tea that stays on your tongue

request guidelines

reactions tags: @weird-bookworm @minhui896 @slytherinshua @haowrld @belladaises @newgirlygirl @moonlitskiiies @mirxzii @wonranghaeee @yonabutnotyuna @crackedpumpkin @wqnwoos @kthstrawberryshortcake-main @kawennote09 @a-wandering-stay @icyminghao @valenhui @sweet-like-caramel @odxrilove @kyeomyun @chansburgah @pepperonijem @jeonride @kellesvt @astrozuya @eightlightstar @onlyyjeonghan @aaniag @amxlia-stars @all-american-fangirl @f1uffyjun @kikohao

[the-kr8tor]

hi can I make a request where reader works at her families restaurant like one of those cute Indian restaurants and hobie becomes like her favorite customer and when she gets to like him she flirts with him relentlessly and yh

Hi hi! Thank you for the cute request!! 😘❤️❤️❤️

Pairing: Hobie Brown x fem! Reader/ Spider-Punk x fem! Reader

Tags: No use of Y/N, no specific physical description of the reader, CW food mentions, FLUFF.

ʕ⁠·⁠ᴥ⁠·⁠ʔ

“What will you have, stranger?” You ask, the menu cradled on your arm. Eyes shining in the warm light, you seem to shine brighter when he stares at you like he hasn't seen you in years. Truthfully, it's only been three days since his last visit.

Hobie has been nursing the glass of icy water in his hand, condensation prickling his palms. The cold is a stark contrast to the way his skin heats up from how you sweetly uttered the word ‘stranger’ when in fact he hasn't been a stranger to you for a long time.

The golden light above acts as your spotlight, the cushy seats of ‘his’ booth that he has practically claimed for himself feels like it was molded for him. The aromatic scent of the entire restaurant, your restaurant, has him relaxing almost immediately. After a year of coming here, he feels at home. He already knows all the songs your father seems to always play on the speakers.

And with all the days he always seems to find himself in the restaurant, you've grown close. Quite close in fact that his monthly rendezvous has turned to weekly visits to daily in a span of a few months. And with you always being his server, it was impossible not to fall for your favourite customer. Now his visits doesn't restrict him to the restaurant.

“You know what I want, love.” Hobie sends you a quick wink when he's sure that no one in your family is in the vicinity.

“Hobie.” You warn, whispering, hiding your face with the menu in your hand. “I told you, your flirting won't get you a discount,” he opens his mouth but you already know what he's about to say. “Or have me on the menu.”

He laughs, metal rings tapping on his drink. “Can't hurt to try, right?”

“Yeah, I'm sure you saying it for the 412th time would finally get it to work.”

“Fine, my usual then.”

“Extra spice?” You almost wince at the thought.

“Yes, please. Extra, until I get your family's attention.”

“I'll get the milk ready then.” God, he has never wanted to hold someone's hand this bad. Noticing how his pinky twitches towards you, you act as if you're giving him the menu when in fact you're hiding how you quickly squeeze his hand.

As quick as your warmth came, you take it away in a snap. He's glad you did though, because if you didn't he might've pulled you closer to him.

“Thanks, love.” Hobie smiles smugly at you, knowing he won. You almost wish you're not working right now so you could kiss the smirk off his lips.

“Coming right up.” You wink back, now he's the one who's all giddy by a mere wink.

You should tell him that your family knows him well by now, even giving him extra heaping portions for his loyalty. But you just love seeing him cry and fan himself whenever he eats something he can't handle.

[tianasimstreehouse]

Shakshouka

A delicious breakfast or lunch, Shakshouka (or "Shakshuka") is a dish made with eggs baked in a sauce of bell peppers, tomatoes, onions and spices such as paprika and cumin. Make sure to grab a slice of bread to mop up the aromatic sauce!

*REQUIRES the latest version of my TianaSims Cookbook to work*

Category: Breakfast

Skill Level: 6 (Homestyle)

Ingredients: Bell Pepper, Onion, Tomato, Eggs, Bread

Available sizes: Party

Dietary: Vegetarian-Safe, Lactose Free

DOWNLOAD (Patreon): Shakshouka Milk and Cookies: Now! Sugar Cookies: 19th April Public: 26th April

[ridox]

Menu

Summary: Welcome to Love & Deepspace Cafe! Today's menu is your favorite boy's favorite food. Pairing: None (?) just little lore on why they love the food they love Author's Note: A little fun headcanon I've had in my mind whilst going through Xavier's, Zayne's, and Rafayel's anecdotes! . ݁��₊ ⊹

🍲 Xavier who has an appetite for a hearty, filling hot pot meal with multiple side orders of meat because it brings him the comfort and warmth he so deeply craves from his light years spent on self-isolation. Xavier who holds on to the memories of a previous life lived by moving on top of a restaurant that sells just that — the same hearty hot pot meal that's filled with its aromatic spices, one that he used to share with an old friend, one that he longs to eventually share with you. Xavier who doesn’t realize it but its not the food itself that brings him comfort, but the memories and would be memories he would make surrounding that tiny little pot, boiling with the restaurant’s specialty soup base, filling his senses with the sense of finally belonging.

🍫 Zayne, the elusive doctor with a surprisingly sweet tooth, always hiding little sweet treats in the form of cocoa and milk in his inconspicuous Doctor’s coat. Zayne who loves the sweet taste of sugar because it serves as a stand-in for the sweet, childish love he craves to feel. Chocolates are a symbol of love after all, always being gifted by couples to one another every Echo Day Celebration. Zayne, who subconsciously thinks that if he can’t feel the feeling of love itself, it’s good enough to mimic it by consuming the one sweet thing that reminds him of you.

🐟 Rafayel who craves for the sweet, fresh taste that the sea could only offer, always finding himself in sea side cafes and beach front restaurants ordering their catch of the day. The media thinks it’s a wonder how an artist like himself hasn’t delved into the culinary arts just yet when time and time again he’s been spotted ordering the freshest batch of seafood a restaurant can offer. But they don’t know that it’s because seafood reminds Rafayel of his home, once from many a centuries ago, far from land and closer to sea. It reminds him of how he himself would catch fish, prawns, lobster - you name it - just so he could share a piece of his home with a landlocked girl he once upon a time fell in love with.

𖦹₊ ⊹

[lady-of-endless]

One Piece fragrance/scent headcanons

Including: Luffy, Zoro, Sanji, Usop, Law, Kid, Killer, Ace, Smoker, Doflamingo, Corazon, Shanks, Mihawk, Sir Crocodile, Buggy, Katakuri, Bartolomeo.

Author's Note: taking a small break from matchups to post those headcanons. I'm a perfume enthusiast and this post is very dear to me. In case you need to get a better idea of the examples, I recommend using the site fragrantica to see all the notes of each perfume. WARNING: Long post.

Monkey D Luffy

He doesn't really bother with perfume but he notices Sanji's and he likes the idea. However, Luffy would go for something that resembles some food, of course, something sweet. Gourmand perfumes work the best for him and for how affectionate he is towards everyone.

Examples:

- Milk by Commodity - The name says it all. It smells like sweet milk with an aromatic and ambery base to make it a bit more than just straight-up milk.

Roronoa Zoro

He doesn't really like the feeling of perfume on his skin when he's training or fighting. However, if he has to choose ( because Sanji told him he stinks), he'll go for something fresh, or something that grounds him that anchors him in a memory that motivates him.

Examples:

-Bleu de chanel - Fresh and woody, simple as that, great for training and slicing up some bad guys.

-Matcha Meditation by Maison Margiela OR Blue Tea by The Merchant of Venice - Those smell like a fresh blend of green tea, something that brings him a memory of his past training.

Vinsmoke Sanji

Of course, he wants to smell good, he says that perfume is a part of an outfit. Goes for attention-grabbing perfumes. However, he only puts on perfume after cooking! He needs to smell the food without any other olfactive distractions. He takes a little pride in how good he smells and he should. Also, he's the one to really pronounce the names with the right accent (If the perfumes are French).

Examples:

- Le Male by Jean Paul Gaultier - This one is popular for a reason. It's both sweet, warm and also aromatic and fresh. Plus that lavender note makes you even more drawn to the comfort of his embrace.

- Sauvage by Dior (I know everyone is tired of this one but you have to admit it smells good) - A bit more mature and serious than the first one. It's elegant with bergamot, pepper, wood, and of course, that lavender again so you won't forget his embrace.

Usopp

He wants to smell all cool and great. Can you blame him? Absolutely not. He's going to ask Nami for a recommendation.

Examples:

- Gucci Guilty pour homme - This one is edgy and unique. It's both soft from rose, orange blossom and daring from red chili pepper, salt, and cedar. He gets creative when wearing this one.

- Invictus by Paco Rabane - The name and the bottle won him. Luckily, he likes how it smells. It's much simpler than the other one. It smells fresh, marine, woody, salty.

Trafalgar D Water Law

Not a big fan of fragrances on him, much like Zoro. He thinks it's distracting because of how some smells can evoke memories and feelings. So he'll only wear a basic, masculine scent with nothing striking as unique. He just smells clean, fresh, aquatic.

Examples:

- Kenzo Pour Homme by Kenzo - Sea Water, some white florals, and then musk and vetiver. It is both clean and comforting.

- When The Rain Stops by Maison Margiela - Pretty self-explanatory, it smells like morning rain in a foggy forest. It has pink pepper in the beginning to give some spice to that, it can't be just a perfume that simple though.

Eustass Kid

Here's an interesting scent. Kid's scent usually consists of metal from his prosthetic and from fixing things in his workshop plus something fresh and spicy.

Examples:

- Luna Rossa Carbon by Prada - It's fresh enough to keep him going, metallic, and somehow spicy from the pepper. An edgy perfume. He doesn't care if others like it or not.

- La Vierge De Fer by Serge Lutens - This one is also metallic but slightly more softer because of some white florals. He might wear this when he feels a little more at ease.

Killer

He doesn't go for a bold perfume but he truly wants something unique. He's a man of action so he'll want something that will persist and will be close to his skin.

Examples:

- Phantom by Paco Rabbane - A unique creamy lavender with energizing lemon and hot woody vanilla. Simple notes that become more complex in this combination.

- Most Wanted by Azzaro - Kid got this one only because he liked how the bottle looked but he thought it was too sweet for him. He ended up passing it to Killer who liked it more.

Portgas D Ace

You already know this man smells like fire, spice, and sweetness. Besides, his skin often smells like the sun during summer, like a sunny day on the beach, I don't know how to explain it. However, someone has to teach this man how not all perfumes are all season.

Examples:

- By the fireplace by Maison Margiela - sweet and smokey. It smells like cuddling with someone right next to the fireplace, and that's how it feels when you hug him.

- Under the stars by Maison Margiela - less sweet. Leather, fresh spicy, ambery.

Smoker

He thinks he should smell like something else besides smoke from time to time. Smoker likes to have his coat smell good and he likes to put on perfume right after a shower. He goes for clean masculine fragrances but with a twist.

Examples:

- Blue Moon by Killian (God damn this one is so hot I can't) - fresh citrus, spicy ginger with vodka and musk for a clean dry down.

- Cool Water by Davidoff - It smells like sea water, fresh mint, tobacco of course, and musk again.

Doflamingo Donquixote

Of course, this devil of a man wants to smell expensive and most of all seductive. He's picky with his fragrance. Doesn't get the notion of perfume for different seasons, he'll straight up wear a heavy, sweet, scent even during summer. He doesn't care. He might have a preference for catchy names.

Examples:

- Fucking Fabulous by Tom Ford - This one is sharply aromatic at first and then gets to a seductive vanilla with leather and bitter almonds. Might be smooth and pleasing to some while headache-inducing to others.

- One Milion by Tom Ford - This one fills the room, exactly how he wants. It's a bit aggressive because of the white flowers, salt, leather, and pine. Sweet but sharp.

Rosiante Donquixote (Corazon)

He tends to go for sweeter perfumes as he wants to balance out the cigarette smell that clings to him that might be repulsive to some (not me honey). However, he wants that perfume to be a subtle one that almost gets noticed, he's in disguise after all.

Examples:

-Tobacco Vanille by Tom Ford - he had to go for the same designer as his brother so as not to seem suspicious. It's simply a warm vanilla smell with notes of tobacco.

- Smoking Hot by Killian - Another smokey and sweet perfume but more complex. Its sweetness comes from fruits this time and it's accompanied by spicy cinnamon.

(also, the name is way too fitting)

Shanks

Everyone who knows Shanks will say that this man smells so damn inviting and warm. He wears something slightly sweet, just slightly, because he feels the most comfortable. Plus, of course, something boozy.

Examples:

- Angel's Share by Killian - It smells like his cognac, cinnamon, and oak, plus mouth-watering praline and vanilla. No one can resist this one

- Stronger with you by Giorgio Armani - It's like a warm hug that might turn into something more. It's warm, spicy, and sweet.

Dracule Mihawk

An elegant man with a unique taste in clothes, drinks, books, and weapons surely has a unique preference for perfumes as well. He uses something that would go along with his whole aesthetic. He leans more to floral and slightly boozy (wine) notes.

Examples:

-Bloody Wood by Liquides Imaginere - Another self-explanatory one. This is how a vampire would smell, mysterious and romantic. It has red wine, rose and violets, and sandalwood. It's so incredibly enigmatic.

- Side Effect by Initio - This one is heavy. Masculine spicy vanilla with saffron, rum, and jasmine for elegance.

Sir Crocodile

Another fine man with fine taste. Be sure that he's educated in perfumery as well. He has perfumes for different occasions. He might be the one out of all that smells the best. He likes intoxicating perfumes that aren't nauseating but plain seductive.

Examples:

- Herod by Parfums de Marly - This one smells like old money. Warm spicy cinnamon, tobacco, incense, and vanilla. Pretty heavy but so good.

- Black Orchid by Tom Ford - A truly alluring and mysterious smell. It's still warm and also earthy and woody.

Buggy

He likes to smell risky, let's say. Both are risky and alluring. He likes a tricky perfume that is sharp in the beginning and more alluring in time.

Examples:

- Ultraviolet by Paco Rabane, for men - It's an unusual mix of scents. It starts somehow fresh and aromatic from mint and then it gets spicy from pepper and in the end, you get seductive vanilla with moss. This one is clearly not for everyone but anyone can agree that it smells unique.

- Toy Boy by Moschino - This one is also a confusing scent because it starts musky and floral and then it goes into spicy wood and citrus. Definitely not everyone's cup of tea.

Charlotte Katakuri

To put it simple, all of his scent is concentrated on his scarf. It smells like clean musk because he often cleans it and the sugary sweetness from all those donuts he eats. It's a nice smell but a bit nauseating.

Examples:

- Vanille Fatale by Tom Ford - Sweetness with some wood in there to balance it out in case you get too close for comfort.

- Vanilla Sex by Tom Ford - Straight up smelling like a sweet spicy snack that you can't get enough of.

(its name though and Katakuri...ok I'm done talking)

Bartolomeo

He'll try to find out what each Strawhat perfume is wearing or at least copy that scent. But he only picks up those he likes. Jokes aside, he kind of likes smelling overpowering when he gets ready for a fight and warm, and sweet when being around dear ones he admires.

Examples:

- Allure Homme Sport by Chanel - for when he feels bold and ready to fight. Mandarin, mint, pepper, and in the end victorious sandalwood, cedar, musk.

- Black Phantom by Killian - For when he meets his dear ones, to be perceived as pleasant, and friendly. It's sweet but dark chocolate sweet with a bit of rum and coffee, almonds, and vetiver to balance everything.

[kasaron]

Do you have the apple wine recipe? Thank you!

Sure thing! I'll do you one better, I'll give you my recipe for ANY KIND of fruit wine.

Please note, this will make approx 5 gallons of rather strong, dry wine. It will be about 15% ABV, and I encourage you to BE CAREFUL when drinking it, as it can be stronger than you expect.

Full instructions Below;

Supplies; (These are reusable items or materials which you use to make the wine).

(2) 5 gallon brewing buckets (or a 6 gallon food grade bucket. Regular 5 gallon ones are too small; you can use practically any kind of food grade container, as long as it's glass, stainless steel, or HMPE/UHMPE plastic). you can TECHNICALLY use 1 brewing bucket and 1 regular 5 gallon, cause of lees and other loss, but ehhh. Make sure the bucket lid has a hole to accept your airlock, and is waterproof otherwise.

(1) large plastic tub or container. I like big HDX totes for this.

(1) siphon (get the 24" one. just do it.)

(1) brewing airlock

(1) StarSan (sanitizer)

(1) hydroemeter and matchjing graduated cylinder (this is to measure the potential strength).

(1) waterproof baking scale

(1) pair of nitrile gloves

(1) 24" long stainless steel mixing spoon (ALUMINUM IS BAD DO NOT USE)

(1) Turkey Baster (New, Clean, Unused. Label it for brewing only)

(1) Large stainless steel, glass, or ceramic bowl

Theory (I promise to be brief here).

Alcohol is made when yeast eats sugar and oxygen, the byproduct is more yeast, carbon dioxide, alcohol, and what are called esters (complex aromatic chemicals). Not all yeast are made equal, and many thrive in specific environments, or make specific byproducts.

Some universal rules;

No Vitamin C, Citric Acid, or Citrus Juices. (Kills the yeast.)

No Juices w/ Preservatives. (You can use from concentrate, as long as there's nothing else in it).

No Artifical, or Non-Sugar Sweeteners (It doesn't work).

Nothing With a High Protein Content (Milk, nuts, etc. It will rot. Don't.)

Nothing with a lot of salt. (Also kills the yeast.)

Between 100-70F, for most yeasts.

Ingredients

5 gallons of fruit juice (any blend, any brand, any kind, follow the universal rules.)

Sugar/Sweeteners (I like dark brown sugar and unsulphured molasses, expect to use 4-6 pounds)

Spices, mixins, whatnot (see below).

Process.

Sanitize; You will need to make a batch of StarSan (read the instructions!) with warm water in your large plastic container. This is your sanitary solution. This will kill unwanted microorganisms. It is 100% food safe. Do NOT rinse or wipe sanitized items, if a sanitized item touches ANYTHING that isn't sanitized, it is no longer sanitized. You will have to sanitize everything except your ingredients, and that includes your hands, repeatedly, any time they touch anything that is not explicitly sanitized. To sanitize something, immerse it it for approx five seconds, and pour/let drip any remaining star san on or in the object. The residual star san is FINE. Don't worry about it.

Must; Pour your fruit juice into your brewing bucket (AFTER SANITIZING THE BUCKET). This will mix all the fruit juices you may use, this is vital. Meanwhile, put your yeast packet (UNOPENED) into your pocket. Trust me.

Measure; Use your turkey baster to fill your graduated cylinder, and hydrometer. Note (WRITE DOWN) the brix, and specific gravity. Use this calculator: https://www.brewersfriend.com/brix-converter/ to get the current potential ABV. Now, work out what ABV you want, by gradually increasing the brix, until it hits a point you'd like. Take those Brix, and plug them into this calculator: https://www.brewersfriend.com/chaptalization-calculator/ to get how many pounds of sugar to add. Measure that amount of sugar by weight, into your bowl. If you are using liquid sweeteners, you will have to work out how much sugar they have, by weight; that can take some math, but there are ways to find it online. Add that sugar/sweetener to the brewing bucket, and mix until dissolved. Take a second measurement, to confirm that the Brix has gotten to the correct levels.

Mixins; add any spices, or mixins you want. I am very partial to a half or whole cup of coldbrew concentrate, 2 ounces of vanilla extract, and a small bit of cinnamon (very small). You can add black tea, cloves, nutmeg, even citrus zest; just follow the universal rules, and if feasible, sanitize the material. If you can't sanitize it, it should be ok, generally, as long as it's visibly clean and free of gunk.

Mix! Add your yeast. You do NOT need to prep your yeast, save for to get it up to body temperature SLOWLY (put it in your pocket while you work). Put your sanitized lid on your brewing bucket/vessel, and shake vigorously. If this is not feasible, or you are not very physically strong, instead vigorously mix the mixture. Your goal is to aerate the mixture, to add oxygen, which the yeast needs for it's initial growth spurt.

Airlock; Add the airlock, write the Brix, and starting date on the bucket or on a small bit of painter's tape, and store in a room with a stable temperature, away from sunlight. 70-90F is ideal for most yeast.

Wait; Check on the airlock, it it's making bloop noises, it's fermenting. When it stops making bloop noises, or they seriously slow down, the fermentation is done. this will take approx 1-2 months, in my experience.

Check; Make your star san again, sanitize your gear. Open your brewing bucket. If you see mold, when you open the brewing bucket, you failed. Try again. If you see brown/crusty stuff on the sides, thats OK; that's Kroysen, it's normal. Use your baster as before, to check the Brix/SPG. It should now read near zero. If so, it's done, if not, maybe add a bit more yeast, close it up and wait a little longer. If there are any off flavors, make a note of them. that's not unusual, and it's NOT impossible to fix. Google the specific flavor smell or whatever, and you'll find suggestions. If it's rotten eggs/feet smell, see next step.

Rack; When it's ready as above step, use your siphon to siphon the wine from it's current bucket, to a second one. Do your best to not disturb the bucket before or during this step, as a lot of dead yeast has settled to the bottom, and we want it to stay there. This second bucket can be a regular, food-grade 5-gallon bucket; since you will be leaving some stuff behind, and fermentation is done. If the wine smells like rotten eggs, you need to "air rack" it, that means, when you siphon it, let the wine pass through a strainer or collander on the way out, or let it fall from a height, so knock out the sulphur dioxide. APPLE WINE WILL ALWAYS NEED TO BE AIR RACKED.

Enjoy! You can bottle it at this point, or do what I do, which is have a bucket with a spigot that I can grab a glass from whenever I feel like it, in a cool dark place in my basement.

For my apple wine,

5 gal apple wine

4 lbs of brown sugar

12oz mollasses

K1V-1116 yeast

And if you do choose to make your own wine, I implore you to share it with others, and also let me know how it goes!

[smoft-demons]

i think it's always fun to ask! what's in auva's fridge? or more specially what foods are in the HoL fridge that have their name on it haha

Auva is a bit of a foodie, but also has some sensory issues. Hates certain textures SO much. Won’t touch mushrooms, pickles, big chunks of onions, etc etc that sort of thing. So she’s vigilant about guarding HER food lol. She’ll share if someone asks, but will be very upset if food is stolen from her.

Of Devildom food, she has a favourite in common with Belphie. Not the quetzacoatlus brain, the sushi. She likes it exactly like he does: assorted, family size, no wasabi.

She has her sourdough starter in the fridge, and NO one is allowed to touch it, except Luke and Barbatos if they’re around. They can be trusted. In terms of actual food, she always makes sure to have a supply of her human world favourites. A block of low moisture mozzarella, a truly absurd amount of strawberry yogurt, this one specific brand of jam that’s made in her home region (the strawberry, blueberry, or peach! No substitutions!), etc etc. She’ll be very disappointed if she can’t get bread flour, chicken, eggs, whole milk, potatoes, the One Specific cereal she likes, cheesy crackers, peanut butter, that sort of thing.

She always has to have some sort of fruit available. Apples, green or a couple specific red varieties. Oranges. Blueberries, mangoes, strawberries. Even tomatoes and cucumbers count for her snacking purposes. Though she insists on having tajin with the cucumbers. It’s the best way!

She’s gotta have a specific collection of aromatics to make this blended green seasoning that goes in just about every savoury dish she makes. That lives right next to her sourdough starter. She likes to cook, but she’s a baker at heart. So she’s got shortcuts and speedrun strats for cooking.

She’s gotta have her familiar spices! The green seasoning, this one Caribbean seasoning mix, garlic powder, kosher salt (she Knows if someone puts table salt in one of her recipes instead. She won’t say anything, won’t really mind, but she Knows), chili powder, etc etc.

Also, she has a habit of processing her staple vegetables immediately upon getting home from the grocery store, portioning them off and freezing them. Because she is LAZY. Energy efficient, she maintains. So she always has her bags of green onions, spinach, cubed potatoes, chopped broccoli, etc etc. So she can cook faster! If anyone finishes up those freezer bags without telling her, she will be so sad.

(I’m sure you can tell that I’m a baker/foodie/cooking nerd from this lmao) (also that I have ADHD and have minmaxed my cooking skills to dodge the executive dysfunction as much as possible lol)

[1eaf-me-alone]

𝖀𝖓𝖉𝖊𝖗 𝖙𝖍𝖊 𝕸𝖎𝖘𝖙𝖑𝖊𝖙𝖔𝖊

This is my Secret Santa for @st6rly I hope you enjoy, have a great Christmas if you celebrate, if not happy holidays :)

Summary: In which you’re working in a coffee shop near Christmas Eve and Heizou wonders in to keep you company.

Genre: Fluff

Warnings: None. 

length: 1.9k words. 

Other: modern au, reader works in coffee shop, the relationship between the reader and Heizou is established, Heizou is a criminology student, and both are in college/university, Gender-neutral reader

— — — — — — — —

The coffee shop was filled with an array of people overflowing onto the polished wooden tables which cascaded with chatter and laughter. 

Christmas decorations adorned the walls and golden tinsel had been carefully taped along the ceilings. A pretty garland of lush red berries and deep green holy hung below the counters and on top of the cakes. Mistletoe had been appended below the entrance door (an incentive for couples that were in a romantic mood.) A small green Christmas tree stood on the counter next to the till and was embellished with a variety of colourful quaint trinkets and baubles.

The fireplace, which had been lit to combat the unforgiving snowy weather was thriving in the heat of the fire, its ruby red flames licking the logs provided and enveloping anything in its path. Although wild and untamed, the fire still seemed to dance in a captivating manner. The bright yellows and oranges meandered with the reds creating a powerful hue which constantly changed and shifted in the light. 

In front of you, an arrangement of freshly baked cakes had just been deposited on the counters.  Warm gingerbread cookies, sea-salted gift-shaped caramel swirls and Christmas tree brownies decorated with white spiralling icing all lay in front of you.  The sweet and irresistible flavours of spiced cinnamon and aromatic chocolate wafted leisurely up your nose. 

You heard the bell of the front door jingle, indicating the entrance of a new customer, and being pulled back into reality, you looked up and saw a familiar-looking face. 

 A man with maroon hair tired loosely back in a ponytail, vibrant, emerald green eyes and the hint of a smile tugging at his mouth sauntered towards the counters. 

“May I have the spiced gingerbread latte?”

You raised your eyebrow “Suprised to see you here, I thought you had that assignment on the history of criminology to complete?” Veering around the counter, you stepped towards the espresso machine. 

Heizou nodded.

“I still need to start it, but I needed a break from the same environment and I wanted to visit you so I figured I could revise here.”

Swiftly measuring out and smoothing the dark coffee grinds in the portafilter, you tapped lightly on it and tamped by pressing into the espresso grounds. You apacely inserted the porta filler back into the machine and pressed the gauge button, watching as the previously dust-like coffee grinds transformed into liquid which poured and submerged into the latte glass. 

Laying his arm on the counter, Heizou quirked an eyebrow. “When does your shift end?”

Hearing his voice, You glanced up at him and sighed.

“Two hours, unfortunately.”

You quickly grabbed the milk from the mini fridge below the coffee machine, pouring it into the milk jug. Then you turned back towards the espresso machine with the milk in hand and pulled down on the steam arm into the jug. You watched as the jug replenished itself with steam which overflowed out of the container and floated torpidly up in the air. 

Heizou’s brows creased hearing your unenthusiastic response.

“You don’t seem too happy about this job.”

Wiping your hand with a handkerchief, you turned quickly back towards him. 

“Well, I need the money for university funds and bills.” 

You spun back towards the coffee cup adding the espresso first and mixing it with a bag of gingerbread flavouring into the mug. You began to pour the frothed milk into the coffee lowering the milk and steeping your angle to swirl it with the milk. Lastly, you grabbed the cinnamon shaker and tapped lightly onto it as the cinnamon sprinkled onto the coffee.

Tucking the loose strand of hair behind your ear and brushing off the coffee granules on your apron, you handed Heizou his coffee.

“A spiced gingerbread latte, hope you enjoy it.”

Heizou beamed, the dimples on his face revealing themselves.

“Why thank you.”

Hearing him say that, a warm smile spread across your face. However, you were quickly pulled away to attend the next person in line. In a momentary glance, you caught sight of Heizou and conveyed your regret with a subtle expression of "I'm busy" and "sorry" Heizou returned your silent apology with a reassuring nod and a mouthed "No worries.”

As you worked diligently, Heizou watched you with a grin that radiated pride. For a brief moment, you disappeared behind the counters, leaving Heizou to take in the coffee shop's ambience. He gazed at the glittering decorations, the colourful atmosphere, and the lights that hung from the ceiling. Holding his drink in hand, he scanned the wooden tables, searching for one that was unoccupied. When he found an empty table, he strolled over to it, pulled a sleek laptop from his bag, and settled into the chair.

I suppose I’ll have to start studying at some point.

Sipping his drink, he started to type.

— — — — — — — — — — — — — —

Darkness had unbeknownst crept upon you. The sun had descended beyond the horizon; a blanket of darkness plummeted upon the sky. From the windows of the coffee shop, the world outside was hardly discernible - only the vague outlines of objects could be seen and deep shadows swooped the trees and buildings, smothering them in temporary darkness. The only sources of light were the newly lit street lamps which framed the snow-covered roads and the twinkling stars above, adorning the sky with speckled patterns.

Once a bustling hub of activity and laughter, the coffee shop now lay empty, save for one individual who remained seated, their laptop resting upon the table. The silence was only broken by the low hum of the coffee machine and the sound of fingers tapping away at the keyboard.

As the clock struck 7 pm, signalling the end of your shift, you carefully removed your work badge and placed it in your pocket. Dusting your hands off, you neatly folded your apron and set it down on the counter. You glanced around the nearly empty café and noticed that only Heizou remained. You smiled as you made your way over to him.

“Did you… wait for my shift to end?”

As soon as he heard the sound of your voice, he swiftly turned his face away from the screen and shifted his gaze towards you. His eyes met yours, and for a brief moment, everything else seemed to fade away.

“Mhm.”

He looked back up at you. And in a matter-of-fact tone, he commented“You look stunning today, by the way.”

Despite knowing Heizou for so long, you didn’t expect the sudden compliment and felt a sudden rush of heat from your ears. Instinctively, you pulled the strands of your hair down and tugged them over your ears. 

Gaining your composure, you smirked "Of course I’m stunning," you flipped your hair back with your hands. 

He closed his laptop lid promptly and slipped it into his bag. His eyes gleamed with a hint of mischief, and his lips curved into a smug smile.

“Are you…blushing?" his tone was laced with a sense of satisfaction and playfulness.

Immediately your masked confidence fell, and about to deny this allegation you opened your mouth to speak, but before you had a chance; Heizou pushed his chair back and stood up from the table  “It’s dark outside. We should probably head back to campus soon.”

You nodded.

“Let me put my jacket on.”

You reached for your jacket hanging on the back of your chair. You slipped your arms into the sleeves and pulled the jacket over your body. Hastily, you zipped it up to the top, ensuring that you were well-covered and protected from the chilly air and snow.

You glanced back at Heizou, a look of “I’m ready” in your eyes as he pulled out his hand for you to take. You accepted it and looked outside.

“Let’s go.”

As you both approached the door, you felt a sudden tug on your hand. Looking back, you noticed that Heizou had come to an abrupt halt, causing him to stop in his tracks.

You stared back at him, the words “What are you doing?” About to exit your mouth. You stopped.  He was looking up at the wooden frame of the door where the vibrant leaves of the mistletoe hung.

He looked back at you, a smile stretching upon his face.

“Would you like to kiss under the mistletoe?” his question was direct.

You glanced up at the mistletoe, then back at the man in front of you. His big green eyes glittered in the darkness, and a hopeful smile on his face.

You nodded. A soft smile radiated on your face.

Before you had time to react, Heizou leaned forward and embraced you. His heartbeat was thumping loudly against your own. His lips were feathery and cushioned they were smooth and soft and gentle. His hands clasped you and your heart throbbed faster, your head was buzzing, feeling your cheeks grow hot once more. With your eyes closed, you felt his mellow breath against yours, his hair lightly tickling your neck, his eyes half-lidded, eyelashes tickling your face. And then slowly, he stepped back, his face beaming and equally as red as yours.

For a moment, you both stood in silence. Not knowing what to say. The gentle sound of snow falling outside could be heard, accompanied by the temporary howling of the wind as it rustled the branches of the trees.

You looked back at him, with your cheeks still flushing red, and you rubbed the back of your neck. “We should really start heading to campus now, it’s getting late.”

“I agree.”

As you pushed the door of the cafe open, a harsh gust of wind slapped your face and penetrated through your skin, sending a sharp prick all over your body. Its icy fingers seemed to crawl into your bones, making you shudder. You quickly wrapped your coat tighter around your body in a desperate attempt to ward off the chill and find some warmth. "It's freezing out here," you shivered.

“Yes, but look up.” he tapped your shoulder, and gently, Heizou turned your head so you could see what he was pointing at.

The night sky was alive with falling snow, each flake gliding down as if performing a delicate dance amongst the stars. The snowflakes landed ever so softly, wrapping the the ground beneath in a blanket of pure white. The warm glow of the lamps along the path cast a shimmering light upon the snow, illuminating the way ahead. As you walked hand in hand with Heizou, gentle snowflakes landed gracefully upon your nose, eliciting a small laugh from you. Feeling his hand tighten around yours, you both continued your journey home, the snowflakes falling steadily around you like a serene, calming melody.

— — — —

After wandering for a while, you finally arrived at the campus. Heizou had stepped alongside you up the stairs to your dorm until the two of you reached it. You inserted the key into the lock and turned it, feeling a satisfying click as the door unlocked. As you pushed the door open, you turned back to face Heizou and offered him a soft, appreciative smile.

You reached out your hand and gently pulled him towards you, feeling the heat of his body against yours. As you leaned in, you pressed your lips softly against his cheek, savoring the comforting sensation that spread through your body. The moment was fleeting, and you pulled away just as quickly as you had drawn him in.

“Merry Christmas Heizou.”

He grinned.

“Merry Christmas.”

[myers-meadow]

What do you think is the slasher's (Al, Michael Myers, Brahms, Jason, and Candyman) favorite drink?

It's hot out where I live so water is a MUST

It is no longer hot here! But let's gooooo ^^

All of these are of course just my opinion, feel free to disagree and make your own list, I just wrote this all out for fun ^^ . I haven't seen Candyman yet, so I added some of my own favourites instead.

Michael Myers (RZ):

Likes sweeter drinks

Between tea and coffee, he prefers tea, but likes it with milk

Would drink boba tea and love it - big fan of textures and custom sweetness

Likes seasonal flavours! Pumpkin spice :))

Also a big fan of homemade hot chocolate. It's a comfort drink

He goes for easy things, if he's raiding your kitchen cabinet, he will absolutely take the instant hot cocoa powder

Not a fan of fizzy drinks, instead he loves fruit juices

Brahms Heelshire:

Tea snob - black tea or rooibos

Not so much green tea.

Drinks coffee too, but it has to be made very specifically and needs sugar and creamer

He likes the fruity, aromatic coffee beans

If you make it for him, he has you do it over until its to his liking

but once you get it down, he won't want to drink anything that isn't made by you

Would he be equally snobby when it comes to alcohol? Probably. I'd say red wine, particularly merlot or shiraz. Not so much cabernet sauvignon

Would have champagne too

Don't think he can handle anything stronger than that, though

The Grabber:

He's rarely one to induldge much, so soda's are for Saturday nights

He likes beer, whiskey and wine a good amount

During the day, he drinks mostly water

and is fine with both tea and coffee

when he has coffee on the weekends, he likes to take his time - has both a french press and a moka pot for different moods

Prefers strong flavours and isn't afraid of bitterness

Sometimes adds cardemom to his coffee

Big fan of glühwein - warm spicy stuff is great in his book

Thomas Hewitt:

Sweetened iced tea

If not iced, he still likes (sweetened) tea. He prefers those sweetener tablets over sugar

Pop soda's are a treat, so getting to have cola or fanta or other fizzy drinks are high up on his list of drinks he likes, even though he doesnt get to have them often

There's a mix drink that was popular (where I live) a generation or two ago, and I feel like it'd be a big favourite of Thomas' too: its cola (or instant lemonade), coffee creamer and sugar mixed together :)

Lester Sinclair:

Keeps decently hydrated while on the road

His fave is bottled mineral water, no bubbles

Also big on several kinds on soda's or iced tea

When he's home and has the funds and time, he likes making smoothies. If you made some for him, he'd be over the moon

He likes fruity types of sweet things, but dislikes artificial flavours, so would prefer to make iced tea and smoothies at home

He likes beer, but is mostly a social drinker. Has a few beers with Bo or with friends when he feels like it

Vincent Sinclair:

His mug is called NOT paint water

The other mug does have paint water - yes this has gone wrong before and it probably will again

He prefers tea over coffee, but mostly because he's very sensitive to caffeine and going without can give him headaches

Green tea, herbal tea and black tea are his preference

Not a big fan of sweet things, not like Lester or Bo

As for alcohol, red wine or stronger ones. He doesn't like the smokey taste of most whiskeys, but likes schnapps

Bo Sinclair:

Likes coffee, with a little bit of sugar on the weekends

Has orange juice most mornings - no pulp

Will drink iced tea but only if Lester made it

Likes sweet drinks, but will be kinda weird about it

Doesn't get to go out for drinks often, but when he does, he can't resist caramal flavoured drinks

Likes alcohol too, beer and rum being favourites

[najia-cooks]

[ID: A plate of light brown bumpy flatbread with blackened spots, surrounded by za'tar and green olives. End ID]

خبز طابون / Khobz taboon (Palestinian flatbread)

Khobz taboon ("taboon bread") is a soft, chewy Palestinian flatbread. It may be eaten with olive oil and za'tar, but it is best known as the base of مسخن (musakhkhan), where it is topped with spiced aromatics and perhaps chicken.

Khobz taboon gets its name from the vessel it is traditionally cooked in—an outdoor, shallow conical oven with an opening at the top and a clay or metal cover to trap heat. Taboons may also have an opening at the side through which the fire can be stoked, especially in the east of Palestine. These ovens were historically made from a mixture of local clay and hay, but have more recently also been constructed from clay treated to be sturdier, or from metal.

A taboon is used by packing flammable material, such as hay, fabric, animal dung, wood, and charcoal, around the outside of the oven and letting it burn overnight; the fire transfers thermal energy to the clay, and to the river stones, sand, glass, or flint stones (صوان, "ṣawwān") that form the base of the oven. The ash is then brushed away, and the flattened dough is placed on the stones or stuck to the walls of the oven to cook. The clay and stones will continue to release thermal energy and cook things throughout the day. The clay and ash give a distinctive flavor to anything cooked inside the taboon, making this method a source of nostalgia for many people who have transitioned to cooking in indoor ovens.

Khobz taboon was traditionally made with whole wheat flour. Most people today use a blend of around two parts white flour to one part whole wheat, or else all white flour; they may even add milk or milk powder to ensure a very soft dough. This recipe uses a blend of flours to combine the nutty flavor of whole wheat dough with the pliancy of white dough. It also begins with an optional pre-ferment to mimic the traditional Palestinian method of including a piece of dough from the previous day's bread into each new batch (like a pâte fermentée) giving a rich and slightly sour flavor to the final bread. It calls for the use of rocks to imitate the bottom of a taboon; the rocks give the khobz its distinctive dimpled texture, and ensure that no interior pocket forms in the bread.

In the years following 2007, the siege Israel had imposed on Gaza caused a shortage of cooking gas that led to a resurgence in the use of taboons. The ovens were used to bake bread and to grill sweet potatoes during the time of their winter harvest. Meanwhile, in the West Bank, Israeli military forces repeatedly destroyed taboon ovens and assaulted villagers who tried to defend them, as Israeli settlers from nearby villages complained about the smoke that the ovens produced. Some of these ovens had been used to bake bread for entire families of 40 or more people. Palestinians continue to build, use, and defend these ovens, despite the fact that Israeli law de facto forbids Palestinians in the West Bank to build anything.

Today, Israel is deliberately targeting and destroying bakeries in refugee camps that had been supplying bread to tens of thousands of people in Gaza, continuing a long campaign of starvation of the Palestinian people.

Support Palestinian resistance by calling Elbit System's (Israel's primary weapons manufacturer) landlord; and donating to Palestine Action's bail fund.

Equipment:

A large, shallow mixing bowl, like a Moroccan qus'a

A large (12"), shallow clay cooking vessel, such as the bottom of a Moroccan tajine (one that is rated for very high temperatures), or a large baking tray

Assorted smooth river rocks of varying sizes, from 1 to 3" in diameter.

Make sure that your rocks have been thoroughly cleaned, and that they do not contain any fissures, cracks, or veins that could contain water (this water, once heated in the oven, could cause the rocks to crack open). Instead of river rocks, I used lava rocks designed for use in a clay tanoor. You just need something to provide thermal mass and give a bumpy texture.

Ingredients:

Makes 3 large breads.

For the pre-ferment:

140g whole wheat flour

1/2 tsp active dry yeast

140g water

You may also use a pâte fermentée that you already have (just adjust the ratio of white to whole wheat flour added later accordingly), or a sourdough starter. The hydration of the starter doesn't matter, since you will be adding water by eye later.

For the bread:

330g bread flour or all-purpose flour

30g whole wheat flour

5g salt

Water

If you skipped the pâte fermentée step, add 170g (rather than 30g) of wheat flour at this stage, as well as 1/2 Tbsp of active dry yeast. I have not tested the recipe this way.

Instructions:

For the pâte fermentée:

1. Mix flour and yeast in a small mixing bowl. Add water and stir to combine. Cover and leave out at room temperature for a day, or in the refrigerator for up to three days. At the end of the rising time, it should be about one and a half times its original size.

For the bread:

This recipe makes a high hydration dough that will need techniques such as slapping and folding to knead effectively.

1. Mix flours and salt in a very large, shallow mixing bowl. Add your pâte fermentée and mix to combine.

2. Add water until the flour comes together into a soft, sticky dough and continue keading. Have a bowl of water on your workstation. Every time the dough starts to stick to your hands or the sides of the bowl, wet your hands and rinse down the side of the bowl with some water. This will gradually add water to the dough.

3. You will notice the dough growing smoother and laxer. At this point, start kneading by repeatedly folding the edges of the dough in towards the center. Do this by occasionally wetting your hands, then running a hand along the side of the bowl and under the edge of the dough to unstick it from the bowl; then fold. You will get stuck less often if you try to touch the dough as lightly and briefly as possible. Every few folds, dimple the surface of the dough all over with your fingertips. You will have been kneading for about 10 minutes at this point.

The dough should become more smooth and less bumpy—you will notice it holding its shape and becoming more stretchy as gluten forms. It should form into a ball when you fold the corners in and hold its shape for a minute, but then gradually expand to take the shape of the bowl. I added about 2 1/2 cups of water total (in dry conditions) during steps 2 and 3.

4. At this point, the dough is wet enough that the slap and fold method is the best way to knead. Wet your hands and again unstick the dough from the sides of the bowl. Hook your hands under the dough and quickly pull it all up into the air; fold the hanging bottom part of the dough under, and plop the dough back down, folding it on top of the part you plopped down earlier. Give the bowl a quarter turn and repeat. Do this continually for another few minutes.

5. When the dough is very smooth and lax, smear some olive oil on the sides of the bowl and under the dough, and pat some oil on top.

6. Cover the bowl and bulk ferment the dough at room temperature for 8 hours, or for 16-24 hours in the fridge. At the end of the rising time, you should see bubbles beginning to form on the surface of the dough.

To shape and bake:

1. Place a layer of rocks at the bottom of a clay cooking vessel or baking sheet. Put the sheet in the top third of the oven and preheat your oven to 550 °F (290 °C), or as hot as it will go.

2. Meanwhile, fold the edges of the risen dough over into the middle a few more times with damp hands. Pinch off a large piece of dough (about the size of two fists), and fold the sides over into the middle to make a neat packet.

3. Drop the packet of dough onto a heavily floured surface, and flip to flour both sides. Pat the dough flat, then throw it back and forth between your hands, catching the edge each time as you spin it through the air, like a pizza crust, to stretch it into a circle about 1/4" (1/2cm) thick with a diameter of about 10" (25cm).

You may also stretch and pat the dough out on a flat surface.

4. Remove the tray from the oven. Flip the dough circle over the back of your hand to transfer it and lay it down over the hot rocks. Re-stretch it into a circle, if necessary.

5. Place the tray back in the oven and cook for 5-7 minutes, until the top of the bread has golden brown spots. Repeat with each piece of dough, leaving the rocks in the oven for a few minutes between each one to allow them to come back up to temperature.

6. (Optional): Hold each flatbread directly over a gas flame for a minute or two to blacken a few spots and mimic the flavor that a wood-fired oven would give to your khobz.

You may also use a method similar to the dhungar technique to smoke your bread. Place each piece of bread one at a time into a large vessel with a closely fitting lid, alongside a small bowl. Light a piece of wood on fire and drop it into the bowl; then cover the vessel with the lid as you allow the wood to smoke for a minute or two.

[sourseat]

Laksa loosely based on this Ottolenghi recipe. I’ve made this many times back in Sydney. Here’s my thoughts

Couldn’t find vermicelli, used random egg noodles, this was good

Didn’t have half the spices so used a laksa paste as well as the aromatics. Don’t have a blender so I chopped the aromatics really fine. So this was a lot of work for a not nearly as good version. Probably paste and maybe ginger and garlic only next time, forget the onion.

Need to find a better coconut milk, got a random one in Aldi and I think it was less creamy than I’m used to

Couldn’t find tofu puffs so just sliced up some tofu, this was fine. I don’t expect to find tofu puffs I like here but maybe I’ll search next time I’m in Dublin (hoa hung tofu made in Belmore is the only one for me. Actually also the one that is in that pastel yellow and purple packaging that starts with Q. I forget what it’s called)

Beans good. Lime good.

It’s too much!!! I will halve the recipe next time but just put the whole coconut milk in coz I don’t want to deal with half a can of coconut milk. I think with the full recipe it is 5-6 serves.

[ainews]

Recent research has found that drinking cappuccino is beneficial for people who are dealing with depression and other mental health issues. Cappuccino, which is a mix of espresso, milk, and a dusting of chocolate or cinnamon on top, is believed to have a calming effect on people, reducing stress levels and creating a sense of cheerfulness.

Scientists believe that this is due to certain components of cappuccino such as the caffeine and aromatic compounds, which have been linked to improving mood and reducing stress. Caffeine can activate the brain’s reward system, releasing hormones such as dopamine and norepinephrine that can produce feelings of pleasure while also increasing focus and alertness. Additionally, the combination of the coffee’s aroma and taste can also stimulate the brain’s release of serotonin, a neurotransmitter associated with feelings of happiness and satisfaction.

Furthermore, the enjoyable experience of preparing cappuccino at home can also have a positive effect on mood. People can customize their cappuccino in any way they like and put their own personal touch on it by adding creative flavors and spices. Creating the perfect blend of ingredients can give people a sense of control and satisfaction.

With its tasty flavor and mental health benefits, it’s no wonder why cappuccino has become an invasion for many people. Whether it’s a mid-morning pick-me-up or a way to relax in the evening, cappuccino can help to lift people’s spirits and bring some cheer to their day.

[tianasimstreehouse]

Goat Curry

Flavoursome chunks of goat's meat, slowly cooked until tender in a rich sauce with aromatic spices.

Thank you to my lovely patrons for helping me choose the metal pan for this curry to be served in! :)

Category: Meals

Ingredients: Any Herb, Wrapped Red Meat, Onion, Garlic

Prepped Ingredients: Prepped Meat

Skill Level: 6 (Homestyle)

Available sizes: Party, Family, Single

Dietary: Lactose Free

*REQUIRES the latest version of my TianaSims Cookbook to work* Download this here: https://www.patreon.com/posts/tianasims-64612779

DOWNLOAD (Patreon): Goat Curry Milk and Cookies: Now! Sugar Cookies: 14th Dec Public: 21st Dec

[thebleedingwoodland]

Selamat pagi! Sabtu yang indah diawali dengan makanan yang nikmat. Beberapa hidangan makanan Indonesia.

Good morning! Beautiful Saturday started with delicious food. Here are some Indonesian cuisine.

1). Bebek Betutu

Duck with Betutu (means "roasted meat" in Balinese language) style of cooking, aromatic spices, lawar, and rice. This dish is from Bali, Indonesia.

Bebeknya empuk, gak alot.

The duck meat is tender, not tough.

2) Lukisan Bali

Balinese painting.

3). Soto Betawi

Hearty beef soup from Jakarta consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander.

4). Es Podeng

Shaved ice with Kue Lapis Pandan (layered soft rice flour pudding with Pandan leaves).